You will find New York’s Finger Lakes region ideal for foodies and beverage lovers. The agricultural scene is amazing, and there are regional cheese makers and lush vineyards, too. Why do you think ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid ... high levels of alcohol, low pH, high sulfur, or high volatile acidity.

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel ... such as cold cellars, high levels of alcohol, low pH, high sulfur, ...

Before 2025 was named the year of the health drink, before matcha lattes became a status symbol and before anyone was talking ...

Preserving trims waste, promotes food security and provides seasonal edibles all year. Can, dry, dehydrate, freeze, ferment, ...

Pasteur's finding showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria.

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...

Attack of the bacteria All red wines undergo a second fermentation after alcoholic fermentation is complete. It is called lactic ...

Typically, doctors advise that people minimize alcohol while they take metformin ... Anaerobic glucose breakdown produces lactic acid, which breaks down further into lactate.